Instructions:
1. Combine flour and salt in a large mixing bowl. With fingers, work shortening into flour until mixture resembles coarse meal.
2. Combine 1 beaten egg with 3/4 cup water; gradually add water mixture to flour mixture and stir with a wooden spoon until a soft dough forms. Add remaining 1/4 cup water if dough seems dry.
3. Transfer dough to a floured surface and knead 5 to 6 turns. Divide dough into 2 pieces, form each into a disk, and wrap each disk tightly with plastic wrap. Refrigerate for 30 minutes.
4. Heat shortening or oil in a large saute pan over medium heat. Add onions, and cook until soft but not brown, about 10 minutes.
5. Stir in beef, paprika, red pepper flakes, salt, and black pepper. Cook, stirring constantly, until mixture is well combined, about 3 minutes. Let cool for 15 minutes.
6. Preheat oven to 400 degrees Fahrenheit.
7. On a large, floured surface, roll out one half of dough to 1/8-inch thickness. With a round 5-inch cutter, cut 10 circles. Repeat with remaining half of the dough.
8. Add 1/2 tablespoon water to remaining beaten egg. Lightly brush outside edges of each circle with egg wash and spoon about 2 tablespoons of filling in centers.
9. Fold dough in half, enclosing filling, and firmly press edges together. Press tines of a fork along edges to seal.
10. Place empanadas on two ungreased baking sheets and lightly brush each with egg wash. Bake for 25 minutes, or until golden brown. Serve immediately with salsa, if desired.

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11 Comments

We are getting ready for our trip down to Disney and it’s been 6 years since our last Food and Wine festival visit. We are big wine fans and are curious if they still serve all the red wine cold? That was kind of odd. Thanks!

I was wondering about the roast beef. When I had the empanadas last year it seemed like the empanadas were filled with ground beef. The picture above looks like ground beef as well. Was I mistaken and it was roast beef the whole time?

I made these this summer! I used ground beef and they were delicious! The pastry took some time to roll out, but it was worth it. We ended up freezing some and cooking them from Frozen adn they were still great!

Smurdy — I’ve never noticed the reds being super cold, but I’m thinking it might have something to do with the Florida heat? Just a guess, since room temperature usually means a lot cooler than what you find at that time of year.

Amie and Niki M — Yes, the version in the Argentina booth definitely uses ground beef. I’m not sure why the recipe calls for cubed roast beef. A short cut, maybe?

I made this recipe using ground beef like I had but it didn’t taste like the one that I had last year. Last year I remember Olives and something sweet like a raisin in it. I am going back this year as asking what they do differently as the book is completely off.

I am half Bolivian and we have something similar called salteñas. Our empanadas are typically just cheese filled. When I tried the Argentina empanada at Food & Wine a couple years ago, the flavor definitely reminded me of the salteña. It is common to see one olive and a few raisins in the Bolivian version, and I can’t remember if the empanada had those. But I may try this recipe and add those in.

That’s awesome! I didn’t know there was an Argentinean booth! That’s where I’m from, and empanadas are as popular as pizza here! We have lots of flavors, though the most popular are indeed the beef, and the ham and cheese!
What else is in the booth? Something with dulce de leche, hopefully!

I’m from Argentina guys! The meat we use is roast beef, but GRINDED. There’s the mystery solved.
Another version of these include pricier meat cuts and involves a knife (no grinding here) and adds previously cooked potato cubes and green onions.